Samoa Cupcakes
INGREDIENTS
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For the cupcakes:
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About 21 (1.75-inch) round shortbread cookies*
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6 tbsp. Dutch-process cocoa powder
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6 tbsp. hot water
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1½ cups all-purpose flour
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½ tsp. baking soda
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½ tsp. baking powder
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½ tsp. salt
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12 tbsp. (6 oz.) unsalted butter, at room temperature
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1 cup plus 2 tbsp. sugar
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2 large eggs, at room temperature
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2 tsp. vanilla extract
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½ cup sour cream
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For the topping:
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8 oz. bittersweet chocolate, finely chopped
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½ cup caramel sauce**
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½ cup heavy cream
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1 tsp. coconut extract, divided
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15 oz. soft caramels (store bought or homemade)
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3 tbsp. milk
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Pinch of coarse salt
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3 cups sweetened shredded coconut, lightly toasted
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